January 05, 2013

Chicken Enchiladas

This recipe is a family favorite and when I make them I usually have to double it.


1 4 ounce can of diced green chilis - Mild
1-2 bags of shredded cheese or 1 block
1 large can of cream of chicken soup
1 small onion diced (if its a really strong onion use 1/2 :)
8-14 tortillas ( I use whole wheat)
1 lb chicken, cooked and cubed
16 oz light sour cream


Put cubed chicken in pan and cook in olive oil. While the chicken is cooking in a large bowl mix soup, chili's, onion and sour cream. Pour some of the mixture in the bottom of a 13x9 pan.Coat tortilla in soup mixture, add chicken and cheese. Roll and lay in pan. Once pan is full cover in more soup mixture and coat with cheese.

Bake at 350 for 15-20 minutes.


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Happily Ever After